| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds ground meatloaf mix
- 1 cup plain dry breadcrumbs
- 3/4 cup shredded mozzarella
- 1/2 cup drained and chopped sundried tomatoes packed in oil
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 teaspoons Worcestershire sauce
- 2 large eggs, lightly beaten
- 1 medium onion, grated
- 1/2 cup ketchup
- 2 cloves garlic, finely grated
- Kosher salt and freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 teaspoons light brown sugar
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
- Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 211 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 11 g |
| Cholesterol | 77 mg |
| Sodium | 542 mg |